• Animal Bioscience
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• v.34 no.5
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• pp.904-913
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• 2021

Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/㎟; cooked = 14.72 N/㎟) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.663-669
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• 2000

As an attempt to develop new functional beverages, various ingredients including pine needle, P Japonica, C. Militaris, black tea, artemisia, cocoa, and persimmon leave tea, were used to make fermented beverages and their chemical and sensory properties were evaluated. The acidity of beverages produced was the highest in the one with C. Militaris, and the lowest in the ones with persimmon leave tea and pine needle. The pH of P Japonica beverage, 2.54, was the lowest among all. The sugar content was the highest in the one of C. Militaris and the lowest in cocoa-used one. In sensory evaluation, the fermented beverages prepared with persimmon leave tea, pine needle, and artemisia were significantly more preferable in acceptability than the others (p<.001). For purchase intention, the beverage prepared with persimmon leave tea got the highest score followed by the ones with pine needle and artemisia, and the scores of those three beverages were significantly higher than the others (p<.001). Hunter color test showed that fermented beverage added Black tea was the lowest in lightness, but the highest in redness and yet-lowness(p<.001). The beverages with high scores in sweet odor, sweet taste, and purchase intention were more favored in the sensory evaluation looking at the correlation among the sensory properties. And the lightness in color had a positive correlation, and the redness and yellowness had negative correlations with appearance quality of the beverages. Chemical properties like pH and acidity were negatively correlated with the acceptability, and the sugar content was positively correlated with sweet odor.

• Horticultural Science & Technology
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• v.28 no.4
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• pp.691-695
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• 2010

In order to find correlations between the sensory evaluation and instrumental analysis in 'Campbell Early' grape, grapes were divided into three parts. One-half parts were used for the sensory evaluation and the other half were used as samples for instrumental analysis. Relationship between sensory evaluation and instrumental analysis were studied through correlation study using 48-paired data set obtained during storage. Soluble solid content analysis showed that instrumental quality attributes increased along the passage of storage time with increasing temperature. pH and titratable acidity decreased slightly at lower storage temperatures. Correlations between instrumental quality attributes in grapes were found to be very low. Positive correlation was found between pH and soluble solid content, and negative correlation was found between pH and titratable acidity. The relation of sourness and sweetness to sourness was higher than other sensory evaluation factors, and the shape of the grapes was found to have little relation to their sweetness. Texture ($r^2$=0.890) was found to be the most important factor in preference, followed next by sweetness with sourness ($r^2$=0.860). The correlations between the sensory evaluation and instrumental quality attributes were found to be very low, with overall acceptability given to a relatively high content of soluble solid content. Correlations between pH and titratable acidity in terms of overall acceptability were found to be very low.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.34-39
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• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of spinach, chinese cabbage, and cabbage. It was shown that steaming and microwave heating were desirable methods for all three vegetables. Both the acceptability and the retention of mineral content were high when these methods were used. It was also shown that boiling more than 5 min. and pressure cooking were not appropriate for leaf vegetables since both the acceptability and the retention of mineral contents were low in those methods.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.40-45
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• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of radish, potato and carrot. It was shown that microwave heating was desirable method in cooking radish on both the acceptability and the retention of mineral content. On the other hand, steaming and pressure cooking were found to be desirable methods for cooking potato. There were not so many differences in both the retention of mineral content and the acceptability of carrot by various cooking methods. The pressure cooking, which was not a proper method for leaf vegetables, could be applied to root vegetables without losing so many mineral contents.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.409-417
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• 2004

The purpose of this study was to investigate the quality characteristics of Kugija-Injeulmi by varying the ingredient ratio of Lycii fructus powder (4, 6 and 8%). According to sensory evaluation of Kugija-Injeulmi, as the ratio of Lycii fructus powder was increased, the bitterness, hardness and chewiness all increased. It was found that Kugija-Injeulmi made of glutinous rice was moistened and softened with the addition of more Lycii fructus powder, but it was rougher than Kugija-Injeulmi made of glutinous rice flour. As a result of textural analysis of Kugija-Injeulmi, the hardness, adhesiveness, gumminess and chewiness increased as the amount of Lycii fructus powder increased, whereas the cohesiveness decreased. Kugija-Injeulmi made of glutinous rice was moister than Kugija-Injeulmi made of glutinous rice flour. The overall-acceptability was negatively correlated with coarseness. The overall-acceptability of Kugija-Injeulmi made of glutinous rice was much higher than that made of glutinous rice flour. From the above results, the most advisable mixture ratio of Kugija-Injeulmi is as follows Kugija-Injeulmi add 282g (94%) glutinous rice flour, Lycii fructus powder 18g (6%) and salt 3g. The moisture content was 42.22%.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.280-287
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• 2015

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.770-776
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• 2007

The aim of this study was to determine the optimum addition amount of Job's tears flour, in place of rice flour, in the preparation of Yulmoo Jeolpyon (Job's tears rice cake). The moisture contents of the Jeolpyon samples with added Job's tears flour were 43-45%. With increasing additions of Job's tears flour, the L-value decreased, whereas the a- and b-values increased. In the mechanical evaluation of the Job's tears Jeolpyon, hardness decreased with increasing amounts of Job's tears flour. Cohesiveness, springiness, gumminess and chewiness were lower in the Jeolpyon samples with added Job's tears flour with more than 0% Job's tears flour, respectively. The adhesiveness did not differ significantly with the addition of Job's tears flour. In the sensory evaluation, overall acceptability was highest at the 20% level of Job's tear flour. In conclusion the Jeolpyon made with 20% Job's tear flour to rice flour was found to be the best formulation, in terms of its overall acceptability and textural qualities.

• Journal of the Korean Society of Food Culture
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• v.9 no.4
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• pp.335-340
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• 1994

The objective of this study was to determine effects of soybean oil(SO), cottonseed oil(CO) and ricebran oil(RO) on stability and flavor of yackwa. This study consisted of yackwa fried in 3 differnet oils, then stored for 0, 3, 6 weeks in normal wrap at room temp. or vaccum package at $4^{\circ}C$. The moisture, oil contents, Hunter color values(L, 'a' and 'b'), % free fatty acid(FFA), thiobarbituric acid(TBA) value and sensory scores for color, flavor and acceptability were analyzed. The foam height of the oil after frying was also determined. Yackwa fried in RO was more red('a'=11.43) than yackwa fried in SO(10.64) or CO(10.51). TBA value of yackwa showed no difference among frying oils. Yackwa fried in SO showed better acceptability than those fried in CO. Yackwa fried in RO showed similar acceptability to yackwa fried in SO. The % FFA and TBA value of yackwa averaged across oil and package showed increasing tendency during 6 weeks storage.